Vegan Carrot Soup- Easy + Delicious

Simplicity in a Bowl

Here's a fresh and easy vegan carrot soup recipe for spring. Why soup? Because it rains in spring. It snows in spring. It even does so simultaneously, accompanied by thunder, out here in the wilds of sunny New Mexico. We experienced the gamut of meteorological events over the weekend as we were loading boxes of books into the car. Four seasons in one day. Packing and unpacking. Once again weeding out what is no longer necessary, hunched in our cramped little storage unit, out of the stinging sleet, rummaging through boxes, weeding out for the next move. The migration West.

To Southern California.

We are boxing and unboxing on faith. Sorting and donating. Our home inspection is on Wednesday and we expect no problems. The sale will progress. So I've been cleaning out drawers. And just where do all the crumbs come from anyway? In a junk drawer. I'm sure you have one. The drawer with twenty year old scissors and three screwdrivers that are never the correct size and rubber bands from asparagus bundles and dry brittle tape. Wine corks. This is a mystery. Do I nibble that many cookies wandering around the house looking for thumb tacks or glue?

I've also been rinsing out my collection of almost empty shampoo bottles (for recycling, yes, don't panic). I think there were five. An inch of shampoo collectively. I was saving this for goddess knows what. If I was more practical I'd simply add water near the end and use up every last drop in my shampoo ritual. But that fresh new bottle is always calling to me, with its powerful allure. Promises of pomegranate and green tea volume and luster. Offering the hope that this might be The One. The long lost key that will transform my flat and inept hair into something fabulous.

You would think, by my age, I would know better.

Karina's Easy Carrot Soup Recipe- Dairy-free and Vegan

Recipe originally posted September 2007.If you've been skulking around here for awhile you know I love fresh tasting soups. And if you love fresh, canned doesn't cut it. The good news is, soups are very simple to make from scratch. Especially this one.

1/2 cup organic apple cider for a tangy twist- or if you like it creamy, add a touch of coconut milk

Instructions:Toss the chopped carrots into a soup pot and add just enough cold water to cover them. Season with sea salt and a dash or two of curry or cumin, to your liking.

Cover and bring to a boil; lower the heat and simmer until the carrots are very tender, about 20 minutes. Add a bit more spring water, if needed.

Puree the soup with an immersion blender (my favorite little invention and yes, I'm taking mine to California) until the carrots are blended and the soup is silky smooth. Add the apple juice or creamy beverage and stir well; gently heat it through.